• Ingredients:
  • 4 pita breads
  • 3 tablespoons olive oil, divided
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 lemons, juiced
  • 1 oz feta cheese, crumbled
  • ¼ cup Greek yogurt
  • 8-10 basil leaves, divided
  • 6 large eggs
  • salt and black pepper to taste
  • 1 small red onion, sliced
  • 1-2 cups mixed leafy greens

Not every breakfast on-the-go has to be a quickly grabbed piece of fruit or a stale bagel. Make one of these quick healthy egg and mushroom filled pita pockets instead!

This recipe is particularly great because half of it can be done the night before and the rest can be finished in 10 minutes or less. They are good enough to get your day started right, and help get you out the door on time too!

DIRECTIONS:

  1. Preheat oven to 350F. Line a baking sheet with parchment paper. Brush each side of the pita breads with some of the olive oil and transfer the breads to the baking sheet. Let the pita warm through in the oven about 8-10 minutes, or until soft and puffed up a little. 
  2. While the pita breads warm through, prepare the FunGuy mushrooms, sauce, and eggs. 
  3. Transfer the mushrooms to a bowl and add half of the olive oil, half of the lemon juice, salt, and pepper and toss well to coat the mushrooms well. Let marinate for 5-10 minutes. 
  4. In a blender combine the lemon juice, Greek yogurt, and basil leaves and pulse until smooth. If it’s too thick, add more lemon juice and more yogurt if it’s too thin. Taste and season with salt and black pepper as needed. Cover and set aside or refrigerate until ready to use. 
  5. Crack the eggs into a bowl and beat them with a fork until they are frothy and light yellow in color. Add half of the feta cheese to the bowl and mix well. Set aside.
  6. Heat a sauté pan over medium heat and add the oil from the mushrooms to the pan. Once the pan is hot, add the garlic to the pan and cook 1 minute. Add the mushrooms to the pan, sautéing them for 4-5 minutes or until browned. Spread the mushrooms out into an even layer. 
  7. Add the rest of the reserved oil to the pan, turn down the heat to medium-low and pour the eggs into the pan over the mushrooms. Allow the eggs to cook about a minute, or until the bottom of the eggs have started to set before gently pushing the eggs around the pan to start scrambling them. Allow the eggs to cook half way through, flip and cook 1-2 minutes more, taste and add salt and pepper if needed. Turn off the heat and divide the eggs and mushrooms into 4 separate pieces.
  8. Remove the pita breads from the oven. Cut each bread in half and spread a little sauce inside the pocket, then stuff them with the greens, the mushrooms and eggs, sliced onion, and drizzle with a bit more of the yogurt sauce and crumbled feta. 
  9. Serve immediately.

Have a Fun meal!